Steam the sweet potato and yam on a high heat for about 8 to 10 minutes or until cooked.

In a medium saucepan, combine water and pandan leaves, sugar, and bring it to a boil. Mix in the coconut and simmer for about 10 minutes. Then add Sago pearls and cook for about 3 to 5 minutes. Lastly, add the steamed sweet potatoes and yam, and season with salt. Let it simmer for another 5 minutes. Serve warm, room temperature or cold.

{Original post published on 08/27/09}
By the way, I will be submitting my Bubur Ca Ca recipe for the Merdeka Open House 2009 organized by Babe in the City - KL. Malaysia will be celebrating 52 years of independence from the British on August 31st 2009. The theme chosen for this year’s virtual open house is My Sweet Malaysia. This is a great way to showcase some of the traditional sweet desserts from Malaysia. So, do remember to check out Babe in the City - KL blog on August 31st for some delicious sweet dessert recipes from Malaysia.

Yeah ... this is a classic. I remember cooking a bit pot on Sunday and everyone would dig in the whole day while watching TV to enjoy this. So typical Malaysian :-) Happy Merdeka and thanks for sharing us the recipe.